Preparation:

1. Preheat oven to 180 ° C.
2. Line a mold with parchment paper.
3. Combine the apricots and water in a small saucepan and bring everything to a boil.
   Then remove the pan from the heat and let cool.
4. For the base of the cheesecake, crush the cookies, add the ground almonds and the melted butter and mix everything with a spatula.
5. Distribute the mixture at the bottom of the mold and press down with the coaster of a glass.
6. In a food processor, combine the ricotta, cream cheese, coconut milk, eggs and sugar and mix until you get a smooth texture.
7. Then add the apricot mixture and pour it gently into the mold.
8. Place the mold in the oven for 30 minutes at 180 ° C then reduce to 150 ° C for about an hour of baking, until the middle of the cake is firm.
9. When baking is complete, unmold the cake and let cool. Then place the cake in the refrigerator until it is cold before serving.